Seared Scallop with Coconut Cream Sauce
Fish / Seafood
Dairy Free, Gluten Free, Keto, Whole30
thawed, thoroughly dried
ground black pepper
juiced and zested
coconut cream, unsweetened
substitution: coconut milk
Dry the thawed scallops between paper towels. Let scallops come to room temperature, then season with salt and pepper.
Preheat a nonstick skillet on medium heat. Add cooking oil to hot pan. Place scallops flat side down. Sear without moving for 1½ - 2 minutes or until you have a nice brown sear.
Flip scallops to other flat side and add lime juice, cook for 1 minute. Remove scallops from pan, set aside.
Add garlic to pan and sauté for 30 seconds.
Add coconut cream, lime zest and ginger. Reduce heat to medium-low. Stir constantly. Once cream starts to reduce approximately 1-2 minutes return scallops to pan, keeping the nice brown sear side up.
Finish reducing cream about 2 minutes. Sprinkle in toasted coconut and cilantro or skip this and serve as is. Enjoy!
This recipe is a nice for a first course or can be served with rice or rice noodles for an easy dinner.
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